Lamb Shepherd's Pie With Cauliflower Topping

Ingredients

• 1 tbsp olive oil
• 1.2 kg boneless lamb shoulder, cut into 3cm pieces
• 1 red onion, diced
• 1 garlic clove, sliced
• 4 cardamom pods, bruised
• 1 tsp fennel seeds, coarsely ground
• 1 tsp coriander seeds, coarsely ground
• 1 cinnamon quill, broken in half
• 500 ml (2 cups) chicken stock
• 400 gm canned tomato polpa or crushed tomatoes
• Cauliflower topping
• 1 small cauliflower (about 1kg), florets coarsely chopped
• 60 ml (¼ cup) pouring cream, warmed
• 40 gm butter
• 2 tbsp finely grated parmesan